Ohagi is sweet rice ball.
Traditionaly we eat Ohagi in autumnal equinoctial week.
Ohagi is made by cooking rice and glutinous rice (Mochi gome).
Cooked rice is mashed, formed into ball, and covered with sweet red bean paste.
But some time rice ball is covered with such as kinako flour and sesame seeds.
Photo above is Kinako version.
By the way, nowadays "Ohagi" and "Botamochi" are almost same.
We call it "Botamochi" in spring, and we call it "Ohagi" in fall.